Grow
Mostrando 1-12 de 5154 artigos, teses e dissertações.
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1. ARE INDIVIDUAL MICROENTREPRENEURS WHO INTEND TO GROW ALERT TO OPPORTUNITIES?
Resumo A pesquisa tem como objetivo identificar a relação entre intenções de crescimento e alerta empreendedor junto a microempreendedores individuais (MEI). Como objetivos específicos, a pesquisa procurou testar a multidimensionalidade do constructo alerta empreendedor e, verificar se há relação entre intenções de crescimento em todas as dimensõe
BBR. Brazilian Business Review. Publicado em: 2022
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2. Diesel-Like Biofuels Production Using Fatty Waste
According to the waste-to-energy (WTE) valorization and circular economy principles, the use of waste oil and grease (WOG) for obtaining biofuels shows the tendency towards sustainability, makes the interest in green chemistry, and the development of environmentally friendly processes grow. Three different fatty wastes (from the fat trap of a sewage station,
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Heteromorphic, physiological and molecular characteristics of Gazania spp grow in North Coast of Egypt
Resumo Gazania (L.) é uma planta ornamental silvestre que possui arquiteturas especiais. É um pequeno gênero de 16 espécies, pertencente à família Asteraceae (Anteriormente: Compositae). É uma erva perene de baixo crescimento, cresce em tufos e também pode formar tapetes densos que cobrem grandes áreas. Gazania tem vários gêneros e espécies com c
Ornamental Horticulture. Publicado em: 2022
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4. Allometric models for estimating the leaf area of lisianthus (Eustoma grandiflorum) using a non-destructive method
ABSTRACT Lisianthus (Eustoma grandiflorum) is a cut flower grown due to the wide diversity of colors and longevity in the post-harvest. The leaf area measurement is fundamental in plants because the leaves are directly related to several processes such as transpiration, radiation interception and CO2 fixation that enable the plant to grow. The objective of t
Revista Ceres. Publicado em: 2022
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5. An alternative energy generation from charcoal produced from Brazilian pine (Araucaria angustifolia (Bert.) O. Ktze) seed residues
The perspective is that the energy demand will grow in the coming decades worldwide. The search for renewable energy sources is urgent and necessary. Residual biomass may be a promising source of raw material for obtaining bioenergy. Thus, this research sought to evaluate the energetic and physicochemical properties of residues from the seeds of Brazilian pi
Química Nova. Publicado em: 2022
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6. A Model of Social Distancing for Interacting Age-Distributed Multi-Populations: An Analysis of Students’ In-Person Return to Schools
ABSTRACT Because of the current scenario of the SARS-CoV-2 (COVID-19) pandemic in Brazil, whose vaccination campaign is in its initial stage, government authorities have pointed towards the complete reopening of the economy. And recently, for the in-personal return of classroom teaching in schools. Given the family relationship, one of the questions that rem
Trends in Computational and Applied Mathematics. Publicado em: 2022
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7. Difference in nutritional values between wild and farmed tambaqui in the north region of Brazil
Abstract The demand for wild tambaqui has led to overfishing of their natural stocks, and has thus increased the demand for farmed fish. This has raised a question regarding the nutritional value of these groups of individuals; to see if they differ when they grow in wild and farmed environments. The meat of 28 tambaqui was evaluated by measuring the moistur
Food Sci. Technol. Publicado em: 2021-09
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8. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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9. Förderung der Sprechfertigkeit in DaF: eine qualitative Studie zur Nutzung von ChatClass
Abstract With the advent of mobile technologies, the development of digital tools for learning a foreign language began to grow. However, most of the tools available emphasize vocabulary learning and grammatical features, in detriment of speaking skills. This article examines ChatClass app, which was developed to fill this gap. The data was collected from a
Pandaemonium ger.. Publicado em: 2021-04
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10. The Role of the Axillary Artery as a Second Access Choice in TAVI Procedures
Abstract With transcatheter aortic valve implantation (TAVI) technology expanding its indications for low-risk patients, the number of TAVI-eligible patients will globally grow, requiring a better understanding about the second-best access choice. Regarding the potential access sites, the transfemoral retrograde route is recognized as the standard approach a
Braz. J. Cardiovasc. Surg.. Publicado em: 2021-04
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11. The Latin American Association of Cardiac and Endovascular Surgery statement regarding the recently released 2020 ACC/AHA Guidelines for the Management of Patients with Valvular Heart Disease
Abstract With transcatheter aortic valve implantation (TAVI) technology expanding its indications for low-risk patients, the number of TAVI-eligible patients will globally grow, requiring a better understanding about the second-best access choice. Regarding the potential access sites, the transfemoral retrograde route is recognized as the standard approach a
Braz. J. Cardiovasc. Surg.. Publicado em: 2021-04
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12. Candida tropicalis sp. Nov., a novel, zinc-enriched yeast species found in China
Abstract Zinc is one of the most important trace elements and deficiency can lead to significant clinical complications. Microbial transformation is one of the most important methods used to supplement organic zinc and there may be some naturally occurring microorganisms that have both higher zinc tolerances and transformation capabilities. In this study, mi
Food Sci. Technol. Publicado em: 2021-03